Chana Masala Recipe

Chana Masala Recipe:- It’s really difficult and exhausting, and I have to continuously control my expectations before we ever get there. Particularly when I get sick after we arrive (like when we get in Croatia and it’s chilly, windy, and noisy).

That sounded unfavorable. No, it’s sincerity. If you haven’t noticed, we love to travel, do it frequently, and are grateful for the chance to do so even though it can be challenging at times. We actually plan to travel more this year, and I’m really excited about it.

Traveling inspires me, which is a significant benefit despite its challenges. Almost every meal we eat provides an opportunity to discover a different culture. How lovely.


Chana Masala Recipe

This dish we happened upon in Oslo, Norway, served us inspiration for this recipe. We found this great Indian restaurant where I had one of the best meals of my life, despite the fact that it was Sunday and the stores were closed (control expectations, Dana, manage expectations). It was really chilly and windy that day.

Indeed, bold assertions! And their chana masala (and mango chutney, oh my goodness) is the reason behind it all.


About Chana Masala

It is thought that chole masala, another name for chana masala, originated in northern India. In Indian cooking, “masala” denotes a mixture of spices, whereas “chana” denotes chickpeas.

With regional variations in the recipes, it’s a popular dish in both Pakistan and India. Additionally, it has grown in popularity globally. The version that follows is our inspired take on what we’ve tasted at eateries. A more conventional preparation is available here.


How to Make Chana Masala

We add fresh cilantro, onions, garlic, green chilies, chickpeas, tomatoes, and a mixture of spices to our rendition. There are other ways to prepare it, but I went with the easiest one, which just takes one pot and thirty minutes or so.

It begins with cumin and onion. Fresh cilantro, ginger, garlic, and green chili paste follow. Coriander, chili powder, and ground turmeric dominate the flavor. Puréed tomatoes give body and richness, and chickpeas contribute fiber, texture, and protein.

Garam masala (I include a simple DIY blend below) and fresh lemon juice transform this dish from love it to GIVE ME ALL OF THAT NOW.


The thick, stew-like curry is tasty, easy to make, not spicy, and the perfect hearty plant-based meal.

This meal goes well alone, over rice, cauliflower rice, or, my favorite, over roasted sweet potatoes and broccoli (simple recipe below). It sounds unusual, but it’s delicious and another way to eat more veggies.

Try this dish and let us know! Please comment, rate, and post a photo with #minimalistbaker on Instagram to show us your amazing creations. Friends, cheers!


Easy Chana Masala

30 minute, 1-pot chana masala with green chili, cilantro, and garam masala. Easy to make, extremely flavorful, and satisfying. A healthy, plant-based meal.


    1. 3 Tbsp grapeseed, coconut, or avocado oil (or other neutral oil)
    2. 1 medium white or yellow onion, finely diced
    3. 1 Tbsp ground cumin
    4. 3/4 tsp sea salt (divided // plus more to taste)
    5. 6 cloves garlic, minced (6 cloves yield ~3 Tbsp)
    6. 2 Tbsp fresh ginger, minced
    7. 1/2 cup fresh cilantro, chopped
    8. 2-3 fresh green chilies*, sliced with seeds (I used serrano peppers // reduce amount if you prefer less heat)
    9. 1 Tbsp ground coriander
    10. 1 tsp chili powder


    1. 1 tsp ground turmeric
    2. 1 (28-ounce) can puréed*, crushed, or finely diced tomatoes (if unsalted, you’ll add more salt to the dish)
    3. 2 (15-ounce) cans chickpeas, slightly drained
    4. 1 tsp garam masala* (see instructions for DIY blend)
    5. 2-3 tsp coconut sugar (or other sweetener of choice)
    6. 2 Tbsp lemon juice (plus more to taste // optional)



    1. Heat a large pot over medium heat. Once hot, add oil, onion, cumin, and one-third of the salt (1/4 tsp as original recipe is written // adjust if altering batch size).
    1. Add garlic, ginger, cilantro, and green chilies to a mortar and pestle and grind into a rough paste (or use a small food processor to pulse into a paste. Alternatively, just finely mince.) Then, add to the pan with the onions.
    2. Next add ground coriander, chili powder, and turmeric and stir to coat. Add a little more oil at this point if the pan is looking dry.
    3. Next add pureed tomatoes and chickpeas and remaining salt (1/2 tsp as original recipe is written). If the mixture looks a little too thick, add up to 1 cup (240 ml) water (I added ~1/2 cup (120 ml) // amount as original recipe is written // adjust if altering batch size). You’re looking for a semi-thick soup consistency at this point, as it will cook down into more of a stew.
    4. Increase heat to medium high until it reaches a rolling simmer, then reduce heat to low or medium-low and maintain a simmer (uncovered) for 15-20 minutes, or until thick and stew-like. Stir occasionally.


  • In the meantime, if you don’t have garam masala seasoning, make your own by adding (amounts as original recipe is written // adjust if altering batch size) 2 small dried red chilies, 1 tsp black peppercorns (or 1/2 tsp ground black pepper), 1 tsp cumin seeds (or 1/2 tsp ground cumin), 1 tsp cardamom pods (or 1/2 tsp ground cardamom), 1/2 tsp cloves (or 1/4 tsp ground cloves), and 1/8 tsp nutmeg to a mortar and pestle or spice grinder and grind/mix into a powder. Set aside.
  • When the chana masala is thickened and bubbly, taste and adjust seasonings as needed, adding more salt for saltiness, chili powder for heat, or a bit of coconut sugar for sweetness and to offset the heat of the chilies.
  • Remove from heat and add lemon juice and garam masala. Stir to mix, then let cool slightly before serving. Fresh cilantro and lemon juice make an excellent garnish. Chana masala can be enjoyed as a stew on its own, or it can be delicious with white or brown rice (see my favorite method here), or cauliflower rice. Lastly, my favorite is over roasted sweet potatoes and broccoli (see notes for instructions).
  • Leftovers will keep covered in the refrigerator up to 4 days, or in the freezer up to 1 month.


Nutrition (1 of 6 servings)

Serving: 1 servingCalories: 275Carbohydrates: 41.1 gProtein: 9 gFat: 8.5 gSaturated Fat: 0.6 gTrans Fat: 0 gCholesterol: 0 mgSodium: 496 mgFiber: 5.3 gSugar: 14.8 g

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